Sweet Tapas Heart

Name: Sweet Tapas Heart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 125 g Butter; 325 g Icing sugar; 250 g Flour; 7-10 Tbsp a few drops of vanilla extract; 1 egg (size M); 3-4 Tbsp Pomegranate Syrup (Grenadine); 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

125 g Butter
325 g Icing sugar
250 g Flour
7-10 Tbsp a few drops of vanilla extract
1 egg (size M)
3-4 Tbsp Pomegranate Syrup (Grenadine)
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in pieces, 75 g icing sugar, flour, vanilla extract and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes
2
Roll out the dough in portions on a floured work surface to a thickness of approx. 4 mm. Cut out a total of approx. 30 hearts (approx. 6 cm Ø) and cut a hole in the middle with a smaller heart cutter (approx. 1.5 cm Ø). Knead the remains again and again, roll out again. Spread the biscuits on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) one after the other for 12-15 minutes. Take out the biscuits and let them cool down
3
Sift 250 g icing sugar into a bowl and stir with grenadine until smooth and slightly thicker. If necessary, stir in 1-2 tbsp. more water. Spread the hearts with it and let them dry
4
waiting time approx. 2 hours